PUMPKIN BUNDT CAKE, THE BUTTER-FREE AUTUMN DESSERT WITH CHOCOLATE CHIPS
The pumpkin and chocolate chip cake is the typical dessert that saves your breakfast.
At this time of October, pumpkins are seen everywhere and it was necessary for me to propose a pantry cake recipe with blended pumpkin inside: soft, delicious, and butter-free, in a super light version!
And that’s why I made this PUMPKIN AND CHOCOLATE CHIP CAKE, simple and quick.
To make it, I used the Heppy Flex cake mold, below you will find the link
https://www.happyflex.com/gugelhupf-stampo-d62.php
These molds are really easy to use, just grease and flour them the first time, and you will get results like real pastry chefs.
EMIMETTOAIFORNELLI recommends:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 30 Minutes
- Portions: 20-22 slices
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Autumn, Winter, and Spring
Ingredients
- 8.8 oz Pumpkin
- 2 3/4 cups All-purpose flour
- 3 Eggs
- 1/2 cup Sugar
- 3 oz Sunflower seed oil
- 5 oz Dark chocolate chips (or milk chocolate)
- 1 packet Baking powder
- 3 tbsps Milk
- 1 package White chocolate
Tools
- Blender / Mixer
- Beater
- Silicone cake pan Gugelhupf
Preparation
First, cut the pumpkin into pieces and blanch it in plenty of water for 10 minutes.
Once cooked, blend it.
In a plastic bowl (or a stand mixer), start beating the eggs with the sugar for a few minutes: the more air you incorporate, the softer it will be.
Gradually add all the ingredients, sifting the flour well with the baking powder. Then add the blended pumpkin and, finally, the chocolate chips.
Grease and flour (one tablespoon of flour) the mold and add the batter.
Bake at 356°F for about 40 minutes.
Always do the toothpick test: insert a toothpick into the cake, if it comes out clean, it’s ready.
Once cooked, let it cool on a wire rack (so the air circulates well and the steam doesn’t make the cake too moist).
Once cooled, the mold will come off easily.
Let’s decorate our PUMPKIN AND CHOCOLATE CHIP CAKE:
Place the milk in the microwave (it must be very hot) and add it to our chocolate chips (you can also use a milk mug).
Add a little at a time, stirring with a spoon until the chips are well melted.
Pour the chocolate a little at a time, decorating as you wish.
